Pandan Chiffon Cake

Pandan Chiffon Cake 

For this cake you will need a funnel or spring cake pan.. I have attach one from Amazon (side bar) for you to see what it looks like.. Click on the link to see. 

You do NOT NEED TO GREASE THIS PAN for this CAKE. That is why you need a nonstick spring cake pan. So that you can just push the top out. 

This recipe take a little work but it is so well worth it. Hope you like it as much as we do... I think I make this cake at least once a week. 

Ingredients: 

8 egg at room temperature ..separate into 2 different bowl...yolk in one bowl and whites in another (making sure that the bowl is big enough to whip into a meringue) 

1 1/4 C sugar
3/4 C veg oil

3/4 C coconut milk 

1 C CAKE flour--sifted 

2 tsp baking powder 

1/4 tsp salt

2 Tablespoon pandan essence 

2 tsp vanilla essence

1 tsp cream of tartar

Instructions:

Preheat the oven to 350 F 

Sift cake flour and baking powder, mix evenly. Set aside. 

Beat egg yolks and sugar. Blend until it's nicely incorporated. Then add in the oil, coconut milk,  pandan essence, vanilla essence and salt. Sift flour and baking powder over the mixture. Mix well until smooth. You have to sift the flour 2 times making sure it's very fine and no clumps. 

Next in another bowl beat egg whites with wire whisk attachment until slightly foamy. Add cream of tartar, and beat until soft peaks.

Adding in 1/3 of the beaten egg whites mixture (meringue) into the egg yolk mixture using a spatula fold in the mixture.. then add another 1/3 mixture and folding... Keep repeating until you have folded in all the egg white mixture into the yolk mixture. Folding gently, to prevent batter from deflating. Do not overfold!!! 

Pour batter into pan. Run a spatula through the batter to eliminate large bubbles in the batter. I smooth out the top. 

Bake at 350 F for about 1 hr...or until a skewer inserted in the cake comes out clean. 

Invert cake!! While cooling

ENJOY!!! 

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